I realize now it was probably because I was eating it WAY too fast!!
It was the one meal we always made.
Notes: Feel free to add more bouillon if you feel the need. I swear, the broth is better some times than others.
I always blame the chicken! 😉
We love the broth.
I can tell you that “uncool” fact about my teenager, because as she says… “my friends don’t read that stuff anyway!” Someday they might…beware, Kenzie!!
- 1 whole chicken
- 1 onion, chopped
- 5 Celery, diced
- 5 Carrots, sliced
- 1- 32 oz chicken broth
- 2 Tablespoons chicken bouillon
- salt and pepper
- wide egg noodles, cooked and rinsed
Place chicken, whole, into your soup pot. Add veggies. I cut my onion up fairly large, and do the same for my celery and carrots. We love our veggies over here!
I put A LOT of celery in my soup, because I love it! If I had to guess, I would say use about 5-6 stalks. When I am in a rush I buy the carrot chips and just give them a quick chop. I use the whole bag. We have a big family though, and usually we eat it, I put some in the fridge and then have some for the freezer to pull out in a pinch.
Salt and pepper generously.
Add chicken broth, bouillon, and fill pot to the top with water. Cover and cook until chicken is done.
Depending on the size of your chicken, I find it’s done in about an hour or a little more.
Remove chicken and de-bone, remove skin and dice up meat.
Return to pan.
I bounce back and forth between the dry wide egg noodles and the Reames frozen ones.
Cook the egg noodles until they are done, and drain and rinse them.
Add them to the soup and Volia! You are done!
Amount Per Serving: Calories: 234 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 68mg Sodium: 958mg Carbohydrates: 10g Fiber: 2g Sugar: 3g Protein: 23g